Cooking with alcohol has long been a technique used by chefs to transform food. Wine, or alcohol of any kind, can elevate a meal while adding a dimension of flavour simply not achieved without it. It can be a little intimidating, the average home cook likely doesn't know where to start.

 

A few classics are the way to go, and will likely become staples in your household. You'll just be sad you hadn't been cooking this way sooner!

Appetizer

Drunken BC tomatoes
This is an old school way to impress friends at a dinner party. Pick up a container of cherry tomatoes, place them in a martini glass and cover them with Urban Distilleries Spirit Bear Vodka. In accompanying martini glasses, pick three to four "dips" – cracked black pepper, a fancy salt of some kind – Maldon salt is awesome, as it has a fantastic crunch and isn't too "salty" – and garlicky bread crumbs. Place everything on a tray, labelled, with skewers so guests can serve themselves. This is a fun and interactive way to get the party started. 

Entrée

New York Striploin with Black Sage 2015 Cabernet Sauvignon reduction 
First rule of thumb when serving steak – always allow the meat to adjust to room temperature, and never forget to season both sides with plenty of salt, pepper and dried thyme. Heat a cast iron pan, preferably, over medium high heat, with olive oil and a knob of butter. Fry your steaks, three to four minutes per side, for medium rare. Leave them on longer if you prefer medium well or well done. Remove the steaks, allow to rest and cover with tin foil to preserve heat. In the same pan, add 1/2 cup of red wine – Black Sage 2015 Cabernet Sauvignon is a perfect selection – another tablespoon of butter, and a splash of cream. The idea is to de-glaze the pan and pick up all the brown bits the steak left behind. Let the mixture simmer until it coats the back of a spoon – a few minutes at most. You may also add sliced mushrooms for some texture. Plate the steaks, and coat with the red wine reduction. Serve with the same wine you used to make the reduction – the ultimate pairing!

Dessert

Bananas Foster with Okanagan Spirits Bourbon and Parlour ice cream
Sticking with the classics – is there a better way to show off to your friends than lighting something on fire? This is also a great way to use bananas that are about to go off. Slice three to four bananas (or more, depending on your number of guests). In a frying pan on medium heat, melt several tablespoons of butter. Once melted, add 1/4 cup of brown sugar and allow it to dissolve, mixing consistently. Once dissolved, add bananas, and a 1/4 cup of bourbon – Okanagan Spirits makes a great one! Make sure your vent is on! You're going to light the mixture on fire, to burn off the alcohol. Ensure your heat is turned to medium, take a match or lighter and carefully light the bourbon on fire. It will catch, and burn off the alcohol in a matter of seconds. Serve over vanilla ice cream from Parlour. 

Laura Milnes is a Kelowna native and local wine professional, operating her own wine and hospitality consulting company. Laura is WSET certified, and continually expands her wine knowledge through education, research and travel. You can find Laura hosting wine related pop up events, and consulting with wineries throughout the Okanagan with a focus on wine education and training. The rare time Laura is not reading about, or tasting wine, you can find her travelling with her partner, cooking or doing DIY projects for her home. To learn more about wine check out her Instagram page @silkandcoupe.